call us on 0412 682 756 or email [email protected] ... · crumbed lamb brain with crispy...

call us on 0412 682 756 or email [email protected] www.edencatering.com.au

Image Pure Motion and Styling/Furniture/Florals The Wedding Designer

mailto:[email protected]

http://www.edencatering.com.au/

Choose your catering package

All menus include cutlery, plates and white linen napkins

Wait staff & chefs to prepare and serve food supplied by Eden Catering

table share menu included in our price per person

Canapé service refer to menu or grazing table

Main course served platter style on each table (refer to menu)

eden two course menu included in our price per person

Your choice of 3 different canapés

Your choice of 2 entrées/2 main courses

or 2 main courses/2 desserts served alternately to your guests

eden three course menu included in our price per person

Your choice of 3 different canapés

Your choice of 2 Entrées and 2 Main Courses served alternately to your guests

Dessert bar – specially designed self service

dessert bar of a selection of handmade desserts

buffet menu included in our buffet menu

Your choice of 5 canapés

Main Course of three different meats, choice of three salads, potatoes and fresh bread rolls

Additional main course choice $5 per person

canapé menu included in our price per person

9 choices of canapés (7 canapés + 2 more substantial)

Tea and coffee

Image Sophie Thompson Photography

table share wedding menu

C A N A P E S

(choose 5)

Sliders (mini burger) – smoked brisket with bbq sauce and pickled cabbage

Citrus cured Japanese scallop with cucumber and enoki mushroom (GF)

Crispy duck wonton chip, shallot, cucumber and coriander

Roasted field mushrooms, chorizo and goats cheese (GF) (Can be Veg)

Gruyere aranchini with cauliflower cream (Veg)

Truffled pumpkin soup (GF)

Fresh fig, mozzarella and prosciutto forks with lavender infused honey (GF)

House made lamb and harissa spiced sausage rolls

Beetroot and goats curd tartlets (Veg)

Crispy skinned chicken wings (GF)

Mushroom, caramelised onion and polenta toast (GF/Veg)

Barramundi and herb fishcakes (GF)

Cauliflower fritters with spiced yoghurt (Veg)

Chargrilled asparagus and haloumi with mint and lemon (GF/Veg)

Carrot and apricot croquettes with garlic and ricotta (Veg)

Fried potato skins with sweet chilli and cream cheese dipping (GF/Veg)

Bread baskets with butter for guest tables

P L A T T E R O P T I O N S

Share platters choose 2 main dishes and 3 side dishes

M A I N D I S H E S Choose 2 options

Slow braised lamb shoulder with confit garlic and rosemary potatoes, heirloom carrots and red wine jus (GF)

Confit chicken Maryland with spiced cous cous, mint and lemon yoghurt and gremolata

Hot smoked Huon salmon with pickled cucumber, pomegranate and baby herbs (GF)

Slow roasted beef brisket with sweet corn and fennel slaw, house made bbq sauce (GF)

Tempura zucchini flowers, sugar cured Petuna ocean trout, soft boiled hen egg, and chat potatoes

Roasted beef fillet (medium rare), field mushrooms, BBQ baby leeks, fried rosemary potatoes,

with veal jus (GF) add $3.50 per person

Hot smoked duck breast, radicchio, candied walnut and orange, with pickled fennel and fresh celery (GF) add $3.50 per person

Confit pork belly with pickled purple cabbage, hoi sin and sticky orange sauce (GF)

S I D E D I S H E S Choose 3 options

Heirloom tomato, cucumber, pinenuts, goats cheese and wild rocket pesto (GF)

Rocket, pear and parmesan salad with vino cotto (GF)

Harissa roasted eggplant with pomegranate, pistachio, heirloom tomatoes, and tzatziki (Veg/GF)

Roasted beetroot and pumpkin salad with baby spinach, feta and crushed walnuts (GF)

Huon smoked salmon, blood orange, fennel, pomegranate and pannagratto

Apple, candied walnuts and rocket salad (GF)

Orange, fennel and artichoke with a burnt orange vinaigrette (GF)

Roast pumpkin, fresh figs, baby zucchini with labneh, sourdough crumbs and thyme honey

Fig, green bean, prosciutto, smoked almonds and Hunter valley brie salad (GF)

Smoked potato, hen egg and radish salad (GF)

Puy lentil, roast beetroot and carrots, with spiced pan fried cauliflower, and goat’s cheese (GF)

Pan fried haloumi, roast fennel, grape and watercress, with orange dressing (GF)

Green bean salad, broad beans, mint, witlof with extra virgin olive oil and crumbed fetta (GF)

two and three course menu

C A N A P E S

















E N T R É E

(Choose 2 meals from each course and these are served alternately to your guests)

BEET AND MELON

heirloom beetroot and melon salad, jamon, labneh, port soaked figs and lavender honey (GF)

SCALLOPS

pan fried Canadian scallops, smoked potato and herb salad, seaweed caviar and nolly prat gel (GF)

TARTLET

heirloom tomatoes, caramelised onion and quail egg tartlet with micro herb salad and a vino cotto vinaigrette

PRAWNS

local prawns with a sweet corn, cucumber and baby leaf salsa, orange gel and lime mayo (GF)

DUCK AND FIG

hot smoked duck breast, pickled baby beets, melon, figs, witlof and a walnut vinaigrette (GF)

LAMB

pan fried lamb fillet, smokey eggplant, heirloom tomato and Hunter olive salsa (GF)

QUAIL

confit quail, roasted quail breast, bortrytis poached grapes, mandarin and radish (GF)

PORK BELLY

confit pork belly, white onion puree, granny smith apple match sticks, and bordelaise sauce (GF)

SOUFFLE

broken cheese soufflé, poached pears, candied walnuts and lemon dressed watercress

M A I N C O U R S E

SALMON

pan fried Huon Tasmanian salmon fillet, with Queensland spanner crab, tomato and cucumber, lemon and cauliflower cream,

and salmon roe (GF)

BARRAMUNDI

roasted Cone Bay barramundi, braised heirloom carrots, sweet corn puree with a lemon and vanilla bean dressing (GF)

CHICKEN

confit chicken Maryland, sweet corn puree, salsa verde, dry cured bacon, smoked paprika, leek and roasted field mushroom (GF)

BEEF CHEEKS

Angus beef cheeks, parmesan and potato galette, crispy kale and pickled radish with a juniper berry and red wine sauce (GF)

DUCK

duck leg, orange and ginger glazed carrots, purple cabbage and walnut vinaigrette (GF)

LAMB

slow braised lamb shank with leek and garlic gratin, eschallots and root vegetables with lamb jus (GF)

EGGPLANT

harissa roasted eggplant with kipfler lemon potato, pomegranate, pistachio, heirloom tomatoes, and tzatziki (Veg/GF)

S I D E S F O R T H E T A B L E

(Additional $3.50 per person – 1 Choice)

Sourdough bread baskets with butter

Herb and garlic potatoes (GF)

Pear, parmesan and rocket salad with spiced raspberry vinegar dressing (GF)

Mixed leaf salad with balsamic dressing (GF)

D E S S E R T

Option 1 (included) DESSERT BAR

a specially designed self-service dessert bar of a selection of handmade desserts and pastries for you and your guests to enjoy with tea and

coffee.

Dessert Bar Options:

Dark Belgium Chocolate Tart

Lemon Meringue

Citrus and Poppyseed Cake

Homemade Cinnamon Doughnuts

Macarons (GF)

Pear and Almond Frangipane

Mini Chocolate Eclairs

Flourless Chocolate Cake (GF)

Baby Pavlovas with Poached Cherries (GF)

Apple Pie

Passionfruit and Lime Tart

Baileys Crème Brulee (GF)

Caramel Tart

Chocolate Truffles (GF)

Baby Baked Cheesecakes

Fresh Fruit Platter (GF/DF)

Dessert in a Jar: Cheesecake mousse with nut crumble and sticky wine soaked blueberries

Option 2 (additional cost $5 per person) Or choose 2 desserts to be served alternately to your guests, please note cheese boards are for each table

and cannot be chosen to be served alternately with another dessert

PEAR

Hunter shiraz poached pear, sweet labneh, thyme honey and ginger bread

DOUGHNUTS

homemade cinnamon doughnuts with strawberry jam and vanilla anglaise

CRUMBLE

apple and rhubarb crumble with vanilla bean gelato

STICKY DATE

deconstructed sticky date pudding with salted caramel sauce and coffee cream

PANNACOTTA

mascarpone pannacotto, mango and grape salad, with lemon thyme sugar syrup (GF)

BRULEE

chocolate brulee with coconut crumble

CHEESE

selection of local cheeses, with handmade lavosh, served as shared cheese boards for the table

canapé menu (7 choices)

Confit pork belly with chilli and mirin dressing (GF)


Quail egg ‘eggs Benedict’ tartlets



Tempura battered zucchini flowers filled with lemon infused goat’s cheese


Five spice salt and pepper calamari with a chilli lime dressing (GF/DF)


Tortilla – pulled brisket chilli

Tostadas with rough guacamole and smoked paprika

Grilled corn with cream and chipotle chilli (GF)

Kingfish and scallop ceviche tostadas

Fried artichokes with hollandaise sauce (GF/Veg)


Pan-fried prawns with Creole spice (GF)


Crumbed lamb brain with crispy bacon and caramelised onion jam




Ocean trout gravlax on cucumber with crème fraiche (GF)


Polenta, chicken liver pate and port gel (GF)

Fresh witlof leaf, beetroot risotto, enoki mushroom and goats fetta (GF/Veg)

Truffled pumpkin soup (GF/Veg)

Salmon gravlax with cucumber and crème fraiche (GF)




Gruyere custards with caramelised tomatoes (GF/Veg)


Tomato watershots with fennel seed lavosh (DF/Veg)

more substantial canapes…… (2 choices)

Roast pumpkin, chickpea, baby spinach, fetta, kalamata olives and smokey eggplant salad (GF) (Veg)

Beer battered flathead fish with smoked potato and herb salad and a corona lime gel (DF)

Crab tacos with smoked paprika mayo, avocado, lime and radish

Slow cooked beef cheeks with root vegetables, juniper berry and red wine sauce (GF)

Crumbed lamb cutlets with smoked paprika mayo

Ravioli – Three Mushrooms – porcini, field and roman brown; Prawns with chilli, lime and lemongrass; Lamb with tomato, garlic and

rosemary

Shredded roast chicken, tomatoes, shallots, spinach and peanuts with a Thai dressing (GF/DF)

Slow cooked pulled lamb shoulder and chimmi churri with pea, feta, rocket and current cous cous

Five spice salmon tacos with cucumber, coriander and minted yoghurt

Quesadilla with spiced pineapple and guacamole

grazing table…… A decadent table overflowing with food for you and your guests to enjoy with an abundance of figs, grapes, cheese wheels, rustic loaves of

sourdough, cured meats and seasonal fruit and vegetables starting from $15 per person (min 50 guests)

Antipasto platters of Spanish prosciutto, salami, soft and hard cheeses, lavosh, seasonal fruit $125 (25 people)

dessert canapes…… Churros with chocolate dipping sauce $5 per person

Jar dessert – cheesecake mousse with nut crumble and sticky wine soaked blueberries $3.50 per person

Jar dessert – apple crumble $3.50 per person

Jar dessert – poached rhubarb with vanilla bean yoghurt (GF) $3.50 per person

Baby Baked Cheesecakes $3.50 per person

Macarons (GF) $3.50 per person

Image Joshua Mikhaiel and Styling/Furniture/Florals The Wedding Designer

wedding buffet menu

C A N A P E S

(5 choices)










Chicken and coriander dumplings








M A I N C O U R S E

(3 choices)

BBQ chicken breast with salsa verde (GF)

Vanilla bean and marmalade glazed leg ham

Huon salmon fillets with saffron mayonnaise (DF/GF)

BBQ Spatchcock with mint and garlic yoghurt (GF)

Grilled lamb rump with lamb and rosemary jus (DF/GF)

Local Australian prawns with fresh lime, watercress and verjuice dressing (DF/GF)

Pork and fennel sausages (DF/GF)

Beef scotch fillet with red wine sauce (DF/GF)

Confit pork belly with hoi sin and sticky orange sauce (GF)

Included in Buffet

Fresh bread rolls and butter

Lemon potatoes with fresh herbs (DF/GF)

(choose 3 salads)

Pear, parmesan and rocket (GF)

Orange, fennel and artichoke with a burnt orange vinaigrette (DF/GF)

Mixed leaf green salad (DF/GF)

Beetroot, goat’s cheese, rocket and mint with lemon vinaigrette (GF)

Moroccan style cous cous and tzatziki

Apple, candied walnuts and rocket salad (DF/GF)

Summer salad of watermelon, radishes and quinoa (DF/GF)

Roast pumpkin, chickpea and spinach salad (DF/GF)

terms and conditions

All bookings made with Eden Catering require a 20% deposit (non-refundable) and final numbers and payment are due 2 weeks prior to your

function. Once final payment has been made no refund is available for cancellations.

Date changes are not allowable within 6 months of your booking and will be treated as a cancellation with no refund available.

No additional charge is applicable for up to 10% of your guests to have dietary requirements which require meals produced separate to your

included menu choices. We reserve the right to charge for additional labour in consultation with our client if 15% or more of your final

numbers require meals produced for dietary requirements separate to your included meal choices.

All equipment, furniture and glassware hired through Eden Catering are delivered and supplied by third party suppliers. Eden Catering

accepts no liability for faults or delayed deliveries for these items. Eden Catering accepts no liability for bookings made with us for third party

suppliers.

Wedding cakes - as a complimentary service we will cut your wedding cake we accept no liability for your wedding cake, any special

instructions regarding storage after it has been served must be advised to us prior to your event. If no prior instruction has been provided your

cake will be left in the catering area/kitchen or fridge/coolroom if available.

Public holidays will attract a menu surcharge to food and beverage package prices

Pricing based on 50 guests or more. Minimum numbers of 80 guests apply during peak seasons March/April and October/November

call us on 0412 682 756 or email [email protected] ... · crumbed lamb brain with crispy...

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